Make the sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.

Meanwhile, make the meat:

Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater.

Mix:

Heat:

Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes.

Finish:

Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.

Recipe Description

Homemade tomato sauce and veal meatballs are topped with fresh Parmesan and combine to make one heroically delicious meatball hero.